"Best Fish on the Menu"Geral B on 02/17/2018 16:29Review: Sablefish is the best cod money can buy.

"So delicious we ate in silence"Maureen M on 02/17/2018 06:07Review: This fish was so supremely delicious my first meal serving it was total silence, as all focus was on the fish.
Simple prep, using cask iron and mixture of ghee and MCT oil.
Simply beyond what a review can ever capture ~ it was that good!

"Favorite"Cara A on 02/10/2018 10:45Review: This fish is succulent & tender. Quick & easy to prepare.

Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).

NOTE: Seafood stored in frost-free freezers should be used within 3 months.

For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).

Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.

*NOTE: As long as it has been kept frozen, or refrigerated as instructed under “Storage”, above, it is safe to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.